Jugged Hare

Name: Jugged Hare
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 1 hare, cleaned and jointed; 1⅓ cups (120 g) fine oatmeal; Salt and white pepper; Salt and white pepper; 1 medium onion, peeled and stuck with cloves; Butter; 1 large cooking apple, cored, peeled and cut in slices; 1 medium onion, peeled and stuck with cloves; ½ lb (240 g) mushrooms, sliced; 1 small lemon cut into pieces; Thyme, parsley, marjoram and 3 bay leaves, tied in a bunch or a bouquet garni; Thyme, parsley, marjoram and 3 bay leaves, tied in a bunch or a bouquet garni; Thyme, parsley, marjoram and 3 bay leaves, tied in a bunch or a bouquet garni; Thyme, parsley, marjoram and 3 bay leaves, tied in a bunch or a bouquet garni; ½ cup (1.2 dl) red wine; Thyme, parsley, marjoram and 3 bay leaves, tied in a bunch or a bouquet garni; 12 forcemeat balls; 2½ cups (6 dl) beef stock (stock cube will do); Red-currant jelly

Preparation info

Serves
6

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

As ancient a recipe as any still served in England. A tall fireproof jar or casserole is required, large enough to hold the hare joints and some liquid. A large earthenware crock can be used. It must stand in a saucepan of boiling water deep enough to take the foil-covered container under its own lid.

Ingredients

1 hare, cleaned and jointed
1⅓ cups (120 g) fine oatmeal

Europe
United Kingdom
Engalnd
Main course

Method

Season the oatmeal with ½ teaspoon salt and ½ teaspoon pepper and rub it over the joints of the hare. Fry the joints lightly on all sides in a